One Pot Southwestern Chicken and Rice Skillet

Today, I am introducing you to One Pot Southwestern Chicken and Rice Skillet. It is a delicious one-pot meal. Our family loves it, especially the fact that everyone can individualize their plate with their preferred toppings.

One Pot Southwestern Chicken and Rice Skillet (Iowa Girl Eats)


2 teaspoons olive oil

1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces

1/4 cup onion, chopped

2 teaspoons taco seasoning

1 cup frozen corn kernels

1 can (15.5 ounces) black beans, rinsed and drained

2 cups chicken broth

1 cup salsa

1 cup brown rice

shredded cheddar cheese (optional)

tortilla strips (optional – I use this recipe)

sliced green onion

chopped cilantro (optional)


Heat oil in large, deep skillet over high heat. Add chicken and onion then season with taco seasoning.

Saute for a few minutes. (The chicken will continue to cook throughout the process.)

Add corn, beans, salsa, and chicken broth to the skillet. Bring to a boil. Stir in rice, then place a lid on top.

Turn down the heat to medium-low. Simmer for 30-45 minutes.

Remove pan from burner and let it sit off the heat for 5 minutes.

Serve on individual plates.

Top with shredded cheese, tortilla strips, green onion, and then sprinkle some chopped fresh cilantro on top.


Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

There are a lot of recipes out there for Chicken and Broccoli Casserole. Almost all of them have condensed soup as an ingredient. This one does not. I’ve been making it for years and my family loves it!


1/2 cup butter (1 stick)

1/2 cup onion, diced

4 cloves garlic, crushed

1/2 cup white whole wheat flour

1 1/2 cups (12 ounces) of chicken broth or stock

2 cups whole milk

2 cups cooked chicken, diced

2 cups broccoli florets, trimmed to the same size

2 cups sharp cheddar cheese, shredded

1 teaspoon salt and pepper to taste

1/2 teaspoon pepper

dash of freshly grated nutmeg

hot, steamed brown rice


Preheat oven to 375 degrees.

Melt butter in large skillet or saucepan. Add onions and saute until translucent.

Add crushed garlic, cook for 1 more minute.

Add flour, stir for a couple of minutes.

Pour in chicken broth a little at a time while whisking. Continue to whisk until no lumps remain.

Add milk and whisk until incorporated.

Bring mixture to a simmer and let thicken while stirring occasionally. Add salt, pepper, and nutmeg.

Into a buttered 9 X 13 casserole dish layer (cooked and diced) chicken, then broccoli florets. Pour white sauce over the casserole, then sprinkle shredded cheddar cheese over top.

Bake uncovered at 375 degrees for 30 minutes.

Serve over rice.


Tikka Masala with Naan Bread

I have been making this curry for several years. At first, only my youngest son and I were fans, but as time has passed this meal with homemade Naan bread has become a family favorite.

Tikka Masala


3 tablespoons of canola oil, divided

1 1/2 pounds chicken breasts or thighs, cubed into 3/4 inch pieces

1 cup of diced onion

1 Jalapeno pepper, seeded and diced

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely minced

2 teaspoons garam masala

1 teaspoon chili powder

1 teaspoon cardamon

1/2 teaspoon ground coriander

6 ounces tomato paste

2 cups chicken broth

1/2 cup heavy whipping cream

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

hot, steamed brown Basmati rice

fresh, chopped parsley (optional)

Whole Wheat Naan bread (see recipe below)


Prepare chicken and vegetables for sauteing. Dice onion and Jalapeno pepper. Peel and mince ginger and garlic. Cube chicken into 3/4 inch pieces.

Salt and pepper cubed chicken. Heat a wok or large skillet over medium-high heat until hot. Saute chicken. Sear, by allowing the chicken to cook undisturbed for a couple minutes. Then finish cooking by sauteing it about 5 minutes longer, until no longer pink. Remove chicken to a bowl.

Heat the remaining tablespoon of oil and reduce heat to medium. Add onion, Jalapeno pepper and cook until soft, for about 4-5 minutes. Stir in garlic, ginger, and spices. Cook, stirring constantly, for another minute.

Scrape vegetable and spice mixture into a blender. Add tomato paste and chicken broth. Blend until mixture is smooth. Pour this sauce back into the pan.

Add whole milk. Bring to a simmer. Add cooked chicken, salt, and pepper. Add the butter, cover the pan and allow the butter to melt. Stir.

Serve over hot Basmati rice with Naan bread. Garnish with freshly chopped parsley, if desired.

Bread Machine Whole Wheat Naan Bread


3/4 cup warm milk

3/4 cup (6 ounces) plain yogurt

1 egg, beaten

2 tablespoons canola oil

2 teaspoons honey

1 teaspoon salt

1 teaspoon baking powder

3 1/2 cups white whole wheat flour

2 teaspoons active dry yeast


Into the bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Knead a few times. Divide into six portions: shape into balls. Roll or pat each ball into a 1 1/4 inch thick oval. Let rest for 5 minutes.

Brush oval tops with water. In a large greased skillet, cover and cook the dough, wet side down, over medium-high heat for a minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.

Yield: 6 servings.


Chicken and Broccoli Stir-fry

Our family loves Chicken and Broccoli Stir-Fry. It has taken me years to find a recipe that can rival Chinese takeout; this recipe does! Give it a try, and I think you’ll like it.

Chicken and Broccoli Stir-Fry (adapted from Natasha’s Kitchen)



1 cup chicken broth

1/4 cup honey

1/4 cup soy sauce

1/2 tablespoon fresh ginger, minced

2 medium garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons canola oil

1 pound boneless, skinless boneless skinless chicken breasts or thighs

6 cups raw broccoli florets, chopped the same size

hot, steamed brown rice

sesame seeds (optional)


Wash fresh broccoli. Trim broccoli florets to the same size.

Trim chicken of any excess fat and pat dry with paper towels. Slice into thin strips against the grain of chicken breast. Season with salt and pepper.

To make the sauce: In a bowl add 1 cup chicken broth, 1/4 cup honey, 1/4 cup soy sauce, 1/2 tablespoon minced ginger, 2 cloves minced garlic, and 2 tablespoons cornstarch. Whisk until smooth. Set aside.

Heat a large heavy-bottomed skillet (cast-iron works great) on medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add chicken pieces and spread out evenly. Let the chicken sit for a minute before stirring, then stir-fry until barely done.

Immediately add broccoli florets the pan. Stir quickly to combine.Whisk the sauce again then pour over chicken and broccoli. Bring to a boil over medium heat, stirring constantly. Simmer until sauce is thickened and broccoli is crisp-tender (do not overcook broccoli.)

Season to taste with salt if needed and serve over warm, cooked brown rice. Sprinkle with sesame seeds.


Two-Ingredient Barbecue Chicken

This recipe is straight from a food blog I love – Bowl of Delicious!. Elizabeth is a whole-foods cook. All of her recipes are from scratch and most of the time very healthy. Hey, it called balance!

When I first glanced at this recipe I thought, crispy chicken from the oven? I gave it a try, and it is indeed crispy and delicious. You have to try this, especially if you get rained out on your weekend cookout.

Crispy Oven Baked BBQ Chicken (Bowl of Delicious!)


4 chicken leg/thigh quarters (substitute any part of the chicken you wish)

2 cups of your favorite barbecue sauce (I use this one)

olive oil, salt, and pepper


Preheat oven to 400 degrees

Trim chicken thighs of excess fat or extra skin. Rub chicken thighs with olive oil, making sure they are fully coated. Liberally salt and pepper.

Place parchment paper on a large rimmed baking sheet. Lay chicken thighs on top of parchment paper with skin side down. Bake for 25 minutes.

Remove chicken from oven and increase oven temperature to 425 degrees.

Using a basting brush coat the top of the chicken with barbecue sauce. Flip the pieces over with a spatula gently. Baste the other side of the chicken thighs. Bake for 7 minutes.

Remove chicken thighs from oven, baste top of chicken with barbecue sauce. Place back in the oven for 7 minutes.

Repeat this process until the chicken is crispy, some parts are blackened, and it is fully cooked.


Tex-Mex Chicken Cheddar Pasta

This recipe is not one of the popular one-pot meals. It is delicious though, and worth every bit of extra effort. Your family will request this over and over, as mine does!

Tex-Mex Chicken Cheddar Pasta


12 ounces whole wheat rotini pasta

3 tablespoons butter

1 cup onion, diced

1 cup green, red, yellow, or orange pepper, diced (I use a combination)

2 tablespoons whole wheat flour

1 cup chicken stock

1 cup milk

8 ounces (by weight) shredded cheddar cheese

1/2 teaspoon cumin

1 teaspoon salt 1/2  teaspoon pepper

2 cups cooked cubed chicken (breasts or thighs)

1/2 teaspoon crushed red pepper


Bring a large pot of water to boil. Cook pasta to al dente stage and drain; set aside.

Melt butter in a large saute pan. Add onions and pepper and cook until softened, about 5 minutes.

Stir in flour and cook 2 minutes. Slowly whisk in chicken stock and milk, preventing lumps. Increase heat to thicken the sauce.

Season with salt, pepper, cumin and the crushed red pepper. Stir to combine.

Take the pan off the burner and sprinkle with grated cheese and stir continuously to melt into the sauce evenly.

Return to burner, turning down to medium-low. Add the chicken, and cooked rotini. Toss to coat everything evenly in the sauce. Taste and adjust seasonings.

Serve on individual plates. Garnish with a small amount of extra shredded cheese and crushed red pepper on top.